Cypriot Inspired Lentil Bolognese with Gemelli
Yield: 4 people
Materials
- 1 cup dried brown lentils
- 1/4 cup extra-virgin olive oil
- 1 cup finely chopped cooking onion about 1 medium onion
- 1 cup 1/4 inch diced carrot about 1 large carrot, scrubbed and skin on
- 1 cup 1/4 inch diced celery with leaves about 2 celery stalks with leaves
- 2 large garlic cloves finely minced
- 1 tbsp dried mint
- 1/2 tsp dried chillies optional
- 1 vegetable bouillon cube or 1 tbsp vegetable bouillon paste
- 2 tbsps tomato paste
- 1/2 cup dry white wine
- 1 398 mL can of cherry tomatoes
- 1 680 mL jar of passata
- 1 cup water
- 1 1/2 inch cinnamon stick
- 1 bay leaf
- 1 tsp sea salt
- Gemelli or your favourite pasta
- Finely grated halloumi cheese for garnish
Instructions
- Place dried lentils in a large bowl and cover with cold water and set aside.
- Heat oil in a medium pot over medium heat. Add onions, carrots, celery and leaves, sauté for 5-6 minutes, stirring occasionally until vegetables are slightly soft. Add in garlic, mint and chillies and sauté for an additional 30 seconds until aromatic.
- Add in bouillon and stir until melted. Stir in tomato paste and cook for 1 minute. Add in wine and cook until absorbed.
- Remove any debris from lentils and drain. Add them to the pot and stir well to incorporate them in the vegetable mixture.
- Add in remaining ingredients to the pot except for the gemelli.
- Bring the sauce up to a boil and reduce heat to a low simmer. Let sauce simmer for 1-1/2 hours until thick and lentils are tender. Stir occasionally and add an additional 1/2 cup water if the sauce is too thick and lentils need to cook a bit longer.
- When sauce is ready, cook pasta al dente as per package directions.
- Drain pasta, serve with sauce and garnish with halloumi cheese.